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Slow-Cooker Vegetable Soup with Barley

Slow-Cooker Vegetable Soup with Barley
  • Prep 25 min
  • Total 8 hr 25 min
  • Servings 10
Save time slicing and dicing by using a combo of fresh and prepared frozen veggies in this wholesome soup with plenty of nutty pearl barley.
Updated April 30, 2010

Ingredients

  • 1 cup uncooked regular pearl barley
  • 1 dried bay leaf
  • 1/2 teaspoon fennel seed
  • 1 1/2 cups ready-to-eat baby-cut carrots, halved crosswise
  • 1 cup sliced celery (2 medium stalks)
  • 1 medium onion, chopped (about 1/2 cup)
  • 1/2 cup chopped green bell pepper (1/2 medium)
  • 2 cloves garlic, minced
  • 1 large dark-orange sweet potato, peeled, cubed
  • 1 1/2 cups frozen corn (from 1-lb bag)
  • 1 1/2 cups frozen cut green beans (from 1-lb bag)
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 cans (14 oz each) vegetable broth
  • 6 cups water
  • 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

Steps

  • 1
    In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
  • 2
    Cover; cook on Low setting 6 to 8 hours.
  • 3
    About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.

  • Prepare the soup, let it cool and transfer it to single-serving, airtight freezer containers. Freeze them for toting to lunch, or for super-quick dinners. Microwave each covered serving for 4 to 5 minutes, or until hot, stirring once or twice.

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
135
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
780mg
33%
Total Carbohydrate
33g
11%
Dietary Fiber
6g
24%
Sugars
8g
Protein
4g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
16%
16%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
2 Starch; 1 Vegetable;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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